Slice mushrooms and cook three minutes in 2 tablespoons of butter. Add scallops, shallots and wine and braise gently for five minutes. Add cream and bring to a boil; then lower heat. Season with salt and cayenne pepper. Meanwhile prepare a beurre mani� by mixing� cup flour and� cup melted butter into a smooth paste. Stir this into scallop mixture and simmer gently at least two minutes to cook flour thoroughly. When the sauce has thus been thickened, pour it into 6 scallop shells, reserving� cup of sauce for glazing. Mix 2 egg yolks into this half cup of sauce, then fold in the whipped cream. Pour over filled shells and glaze in broiler a few seconds until golden.